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Baked Buffalo Chicken Wings with Kicked-Up Ranch

Chicken wings are pretty much the ultimate party food, game food and appetizer. I've always liked ordering them in restaurants, but never really considered making them at home until I came across this yummo recipe.

I found it over on allrecipes.com, which is one of my favorite recipe sites. The ingredients list seemed simple enough so I though I'd give them a shot. If you have a small home fryer you could always fry the wings like the restaurants do, but who would want to do that when you can BAKE them! Less grease is always a good thing in my opinion, especially when you don't have to sacrifice texture or taste.

These wings manage to come out nice and crispy by placing them under the broiler before serving. Now, as far as what dip to serve with the wings, I'm not a fan of blue cheese (I just can't seem to bring myself to like cheese that has turned blue), which is the traditional dip for the chicken wing. I've included my favorite ranch recipe that compliments the wings perfectly. I always make a big batch of the ranch and use the leftovers on salads or to dip fresh veggies. Try these chicken wings and I think you'll agree, they're tangy, tasty and finger-licking good!

1 tsp cayenne pepper (You can adjust this to taste. It's always best to add a little, taste, then add more if you want it spicier.)

RANCH

1 cup of buttermilk

1 1 oz package of ranch dressing or dip mix (I use Hidden Valley. I always use a full package, however I suggest starting with a half a package, tasting and then adding more to taste. A full package ends up having a more saltier taste than some prefer.)

¼ tsp black pepper

¼ tsp garlic powder

⅛ tsp cayenne pepper

Instructions

Follow directions on your bag of chicken wings for cooking instructions. The time will vary depending on whether you are starting with frozen wings or thawed.

After the wings have baked, dip them in the sauce and then return them to the baking sheet. Broil wings for 1-2 minutes, baste, flip and return to the broiler for another 1-2 minutes. Continue basting, flipping and broiling until the wings are as dark as you like. (I like my wings to have little charred spots, so I cook mine extra long!)

For the ranch, combine all ingredients in a small bowl. Refrigerate for at least a half hour to allow flavors to blend.